Sometimes the easiest thing to make for dinner is a simple baked chicken. You can buy already cut up chicken, or you can cut up the whole chicken yourself. It’s easier than you think!
A pasture raised chicken can be a little tough so I like to brine the chicken overnight before cooking. You don’t have to do this, but I find that it is a lot more tender if you do.
Here’s how to brine a whole chicken.
When I plan to make this simple baked chicken, I usually cut up the chicken and then brine it (along with chicken feet so everything will be ready for the crockpot making bone broth from the bones and feet).
Recipe: Simple Baked Chicken
Ingredients
- One whole pastured chicken (around 5 lbs)
- Ghee or butter
- Sea Salt
- Granulated garlic
Instructions
- Place the chicken breast side up on a cutting board
- With a sharp knife cut into the skin between the thigh and the body
- Pop out the hip joint and cut along the back to separate
- Remove the thighs
- To remove the drumstick and thigh, feel the line of the joint and place the knife across it and cut straight down
- To remove the wings cut straight across the joint
- To remove the back, place breast side down and cut along the fat line up to the neck and remove (save for stock) (this is where scissors come in handy)
- For the breast, place skin side down
- Locate the middle of the breast bone and cut partially through to flatten or cut through to make two pieces of breast
- Place the pieces of chicken in a large baking pan
- Place small pieces of ghee or butter under the skin of the breast and thighs – you may have to poke your finger through the fascia
- Sprinkle the sea salt and granulated garlic over all sides of the pieces
- Bake at 425º F for about 50 to 55 minutes or until a thermometer reads at least 170º F through the middle of the breast and the skin is crispy
- Let rest for 10 minutes
- Slice and serve or just serve pieces
Cutting Up a Whole Chicken
Baking
Equipment
Baking pan (where to buy)
